Polenta with sautéed mushrooms and poached eggs
6
rations40
minutes30
minutes456
kcal/ration0
minutes0
minutes1
hour10
minutesDive into culinary delight with our exquisite recipe of Polenta with sautéed mushrooms and poached egg. It combines the creaminess of pre-cooked polenta with the earthy flavor of fresh mushrooms, all seasoned with the softness of poached egg. A touch of grated Parmesan and mascarpone adds an extra indulgence that will have you begging for more. It is a recipe full of flavors and textures that will undoubtedly delight everyone. Put on your favorite music, get ready to enjoy the cooking process and immerse yourself in this gastronomic feast we have prepared for you!
Mantén encendida la pantalla de tu dispositivo mientras cocinas
Ingredientes
700 ml Milk
300 gr Precooked polenta
50 gr Butter
100 gr Grated Parmesan
1 c.s. Romero
350 gr Mixed fresh mushrooms
Vinegar
525 ml Water
Salt
Pepper
Virgin olive oil
125 gr Mascarpone
2 Finely chopped garlic cloves
1 c.s. Thyme
6 Very fresh eggs
Pasos
- Mushroom Sautee Preparation
- Heat a splash of olive oil in a paella pan.
- Add the finely chopped garlic cloves (ciselé) and cook over low heat until they acquire a little color.
- Add the fresh mushrooms, previously cleaned and coarsely chopped, and cook for about 7-8 minutes.
- Once the mushrooms are cooked, season them with salt and pepper to taste. Reserve the sautéed mushrooms.
- Preparation of the Poché Egg
- Fill a saucepan with water and add a good splash of vinegar.
- Using a cup, carefully pour each egg (without the shell) into the water.
- Cook over low heat for 3 minutes, making sure to skim the water from time to time. Repeat the operation for all the eggs.
- Preparation of Polenta
- In a saucepan, mix the water and milk. Add the rosemary and thyme, and a pinch of salt.
- Bring the mixture to a boil and then strain and return it to the saucepan.
- Add the precooked polenta little by little while stirring constantly.
- Once the polenta is incorporated, continue stirring over low heat. If the polenta is pre-cooked, this should take about 2-3 minutes; if the polenta is raw, this could take 10-15 minutes.
- After the corresponding time, season with salt and pepper to taste.
- Add the butter and stir until well integrated.
- Add the mascarpone and grated Parmesan and stir until smooth.
- Plate Assembly
- Serve the polenta hot in a soup plate.
- Place the reserved sautéed mushrooms on top of the polenta.
- Crown the dish with the poached egg.
Notas
- The eggs must be really fresh to make perfect poached eggs. Its freshness will allow the egg white to adhere well around the yolk. If you don't have fresh eggs, run the whites through a strainer to avoid stringy whites. >
- In choosing mushrooms, if you can find a mix of different types, such as shiitake, porcini and portobello mushrooms, it can add a more interesting and complex flavor to your stir-fry. And when you cook them, avoid stirring them too much. Let them brown before turning them over to ensure a good flavor and texture.
- It is important to remember to add the polenta slowly and stir constantly to avoid lumps forming. >
- When adding the mascarpone and parmesan to the polenta, make sure it is hot enough for the cheeses to melt and integrate properly, providing a smooth and creamy texture. >
- For an extra touch, you could add some fresh herbs on top just before serving for a bit of color and freshness. >
- For those who want to add more protein, you might consider adding some sautéed chicken or shrimp along with the mushrooms. >
- Make sure to have some good crusty bread on hand to make the most of the rich sauce that forms in the dish.
Quizás lo necesites
- Cacerola alta con tapa de cristal y asas de silicona extraíbles, 20 cm, apta para todo tipo de cocinas incluida inducción y hornoVer precio
Información nutricional (por ración)*
- Serving Size: 350g
- Calories: 456kcal
- Carbohydrates: 46.3g
- Protein: 15g
- Fat: 23g
- Saturated Fat: 14g
- Trans Fat: 0g
- Cholesterol: 65.17mg
- Sodium: 312.83mg
- Potassium: 390.38mg
- Fiber: 3.6g
- Sugar: 7.52g
- Vitamin A: 700IU
- Vitamin C: 0.3mg
- Calcium: 342.33mg
- Iron: 0.92mg